Black Bean and Corn Salad

From The Great American Eat-Right Cookbook

This salad is a great side dish for Mexican entrées or can be used as a dip for tortilla chips to start the meal. Use the measurements as a guide, but feel free to tinker. Remember this salad when you have leftover corn on the cob.

Serves: 8 to 10
Prep time: 15 minutes or less
Total time: 15 minutes or less

Ingredients

• 2 (15-ounce) cans black beans, rinsed and drained
• 1 cup fresh, frozen, or canned no-salt-added corn, drained
• 1 tomato, chopped
• 1 red, yellow, or green bell pepper, seeded and chopped
• ½ small red onion, chopped
• 1 jalapeño, seeded and finely chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• ¼ cup chopped fresh cilantro

Directions

In a bowl, combine black beans, corn, tomato, bell pepper, onion, and jalapeño. In a bowl, combine lime juice, oil, and cumin and drizzle over bean mixture. Season with salt and pepper and sprinkle with cilantro.

Per Serving (for 8 servings)